Fettucini Alfredo

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Fettucini Alfredo

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 60 minutes


  • 1 lb. fettucini noodles ($1.14)
  • 2 chicken breasts, sliced ($1.66)
  • 4 Tbsp butter ($.40)
  • 6 Tbsp flour ($.05)
  • 3 cups of milk ($.30)
  • 1/4 cup parmesan cheese ($.25)
  • 1 cup frozen peas ($.44)
  • 2 sweet potatoes ($.99) On sale for $.88/lb this week!


  • In medium saucepan, cook fettucini noodles as directed on package. Drain.
  • In skillet, prepare homemade white sauce. Melt butter and whisk in flour until turns into paste. Whisk in milk and whisk vigorously, until paste dissolves into milk. Whisk for 2-3 minutes, or until sauce begins to thicken. Add 1/4 – 1/2 cup parmesan cheese and whisk until melts into the sauce. Add 1 Tbsp at a time of milk for a thinner sauce or 1 Tbsp at a time of flour for a thicker sauce. Once sauce has thickened, add chicken pieces and cover and cook for 8-10 minutes, or until chicken is no longer pink. Stir frequently.
  • Cook frozen peas according to package directions.
  • Toss cooked fettucini and peas into the skillet with the chicken and white sauce. Stir through.
  • Slit or vent sweet potatoes. Add sweet potatoes to baking dish with ¼ inch of water and cover with foil. Bake sweet potatoes at 350 for 1 hour. Remove and let cool about 10 minutes. Peel skins off of the sweet potato and mash.
  • Serve Fettucini Alfredo with Mashed Sweet Potatoes.

Cost $5.23

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  1. says

    One tip I learned years ago, if you put the frozen peas into the strainer or colander, then drain your just-cooked fettucini into it, the boiling water quick thaws your peas and they’re perfect to go right in. Saves a step and a little extra cooking :)

  2. says

    I am crazy, nuts about fettuccini alfredo, but it always seemed to complicated to make. Or maybe it’s just me, either way I will definitely give it a try this weekend. Here’s hoping I don’t burn down the kitchen!

  3. Heather J says

    I was confused at first because I didn’t think your fettucine alfredo had parmesan, but noted down in the bottom you included it. You’ll probably want to add the parmesan to the ingredient list! ; ) Sounds Great!

    I really enjoy your blog!

  4. says

    i love the recipe for the fettucini. It’s really easy to make and I have always put the cheese in mine. Not normal??? I do think that the potatoes although my favorite potato is a double carb with the pasta. Last week, I made the fettucini and added brocolli, red pepper slices and mushrooms, which I had in the fridge already! I didn’t have to buy a thing and used the same ingredients for a couple of other dishes too.

  5. Charles says

    This is not Fettucini Alfredo. Alfredo is only fettucini, butter and cheese. Try it Rome at Alfredo alla Scrofa.
    6 lb. fettucini
    6 oz. butter – unsalted
    6 oz. Cheese – parmigiano 24 mesi

  6. says

    Very Fast, Very Easy, I loved this, just had for my birthday dinner tonight! Thanks Erin! :)
    Devoted fan since seeing you on Rachael Ray – BTW I got to be on her LA World’s Biggest Cooking Demo Show – SO SO much fan!!! Thanks Erin, you are a blessing!

  7. Stephanie says

    Hi Erin,
    I used this today to make alfredo sauce for a slow-cooker lasagna recipe (it uses alfredo sauce in place of ricotta, etc). But I knew not to waste money on jarred alfredo! Have made this before as a white sauce and alfredo sauce….love it!
    Cooking now, can’t wait to try it in the lasagna :)

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